Keto Cheesecake Fat Bombs
Creamy no-bake cheesecake fat bombs that taste like dessert but keep you in ketosis. At just 1.5g net carbs and 162 calories each, they whip up in 20 minutes plus a quick chill, making them the perfect grab-and-go keto snack or after-dinner treat.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These no-bake cheesecake fat bombs deliver all the rich, tangy flavor of classic cheesecake in a poppable, portion-controlled bite. They're the perfect way to satisfy a sweet craving while staying firmly in ketosis.
Ingredients
- 8 oz full-fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut oil, softened but not melted
- 1/3 cup powdered erythritol (such as Swerve Confectioners)
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1/4 tsp lemon zest
- Pinch of fine sea salt
- 2 tbsp almond flour (optional, for a graham-crust note)
Instructions
- 1
Line a 12-cup mini muffin tin with small silicone or paper liners, or use a 12-cavity silicone candy mold set on a flat tray.
- 2
In a large bowl, beat the softened cream cheese, butter, and coconut oil together with a hand mixer until completely smooth and fluffy, about 2 minutes, scraping down the sides as needed.
- 3
Add the powdered erythritol, vanilla, lemon juice, lemon zest, sea salt, and almond flour (if using). Beat again until silky and fully combined, with no lumps remaining.
- 4
Spoon or pipe the mixture evenly into the 12 cavities, smoothing the tops with the back of a spoon.
- 5
Freeze for at least 45 minutes, or refrigerate for about 2 hours, until firm enough to pop out and hold their shape.
- 6
Pop the fat bombs out of the molds and serve cold. Store in the refrigerator or freezer until ready to eat.
Tips & notes
- Use powdered (confectioners-style) erythritol rather than granular so the bombs stay smooth and don't turn gritty as they chill.
- Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Let frozen bombs sit out 3-5 minutes before eating for the best creamy texture.
- Swap the lemon for 2 tbsp unsweetened cocoa powder or a handful of crushed freeze-dried raspberries for an easy flavor variation (recalculate carbs if adding berries).
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Frequently asked questions
- How many carbs are in keto cheesecake fat bombs?
- Each fat bomb has just 1.5g net carbs (2.0g total carbs minus 0.5g fiber), along with 162 calories, 2.5g protein, and 16.5g fat. This recipe makes 12 fat bombs, so a single serving is one bomb.
- Can I make these dairy-free?
- Yes. Replace the cream cheese with a dairy-free cream cheese alternative and swap the butter for additional coconut oil or a vegan butter. The texture will be slightly softer, so keep them frozen until just before serving.
- Why are my fat bombs grainy?
- Graininess usually comes from granular erythritol or sweetener that didn't fully dissolve. Use powdered erythritol and make sure your cream cheese and butter are fully softened before beating so everything emulsifies into a smooth mixture.
